Step into the Mexican Kitchen with Karen Hursh Graber, MexConnect’s monthly food columnist, for a look at the methods, materials, and ingredients that have characterized Mexico’s rich and varied dishes for hundreds of years. From pre-Hispanic times, through the Spanish colonial period, and up to the current, exciting era of nouvelle Mexican culinary innovations, this […]
Continue ReadingOne of the most fascinating aspects of exploring the cuisine of another country is the process of becoming acquianted with the history, customs and traditions that are an intrinsic part of the cultural landscape of cooking and eating. In Mexico, festivals, rituals and personal commemorations are all important events in terms of celebrating with food […]
Continue ReadingSince pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]
Continue Reading
Last month, the first part of this look at the Mexican kitchen focused on traditional utensils, primarily developed for the grinding and cooking of the Mesoamerican staple, corn. The modern appliances that perform the same basic functions were also described. This month, some essential techniques for the preparation of traditional Mexican dishes will be examined. […]
Continue ReadingOne of the rewarding aspects of investigating the history and evolution of Mexico’s rich and varied cuisine is the availability of authentic sources. The Spanish chroniclers took painstaking notes on nearly every aspect of indigenous life upon their arrival, including food and cooking techniques, and continued, after the Conquest, to keep household journals, diaries and […]
Continue Reading
Although I have had the privilege of working with many fine chefs and cooking teachers here in Mexico, my favorite culinary experiences have been with home cooks in their own kitchens. From humble outdoor kitchens in the Sierra, where all cooking is still done over an open fire, to state-of-the-art cooking centers in upscale homes, […]
Continue ReadingIngredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]
Continue Reading
Mexico is the land of fiestas, and never more than during the month of December, when the feasts are so many that they overlap by several days. Starting on December 3, the beginning of the nine-day tribute to the Virgin of Guadalupe, and continuing through until January 6, Three Kings Day, there is non-stop celebration. In addition […]
Continue Reading
In Mexico, the Christmas season is a month-long fiesta, starting with the feast of the Virgin of Guadalupe on December 12th, and continuing through the posadas, Noche Buena and Navidad, right up to the Three Kings Day on January 6th. During this celebratory month, preparing seasonal dishes is an important part of the festivities, with […]
Continue Reading
Look on any Mexican calendar for the month of May, and you will see a lineup of holidays, including federal and civic observations, as well as religious and non-religious festivities. Nearly all of these are celebrated with parties, parades, performances, festive meals, or a combination of these. A holiday in Mexico rarely passes without food and drink, […]
Continue Reading